Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose-Reference-Cited by-同舟云学术

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Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

Published:2018-03 Issue: Volume:89 Page:350-357
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sadahira Mitie S.,Rodrigues Maria I.,Akhtar Mahmood,Murray Brent S.,Netto Flavia M.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Empresa Brasileira de Pesquisa Agropecuária

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. The effect of sucrose on the thermodynamic properties of ovalbumin and sodium caseinate in bulk solution and at air–water interface;Antipova;Colloids and Surfaces B: Biointerfaces,1999

2. Official methods of analysis of AOAC international;AOAC,2010

3. An introduction to rheology;Barnes,1989

4. Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming;Berg;Food Hydrocolloids,2015

5. Influence of sucrose on NaCl-induced gelation of heat denatured whey protein solutions;Bryant;Food Research International,2000

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